In a large bowl, toss the sliced kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage with your hands until the kale softens and wilts, about 2-3 minutes.
In a small bowl or jar combine the remaining olive oil, honey, and salt & pepper to taste. Whisk or shake until well-combined.
Toss the massaged kale with the dressing and add in the diced mango and avocado.
Serve at room temperature topped with the toasted sliced almonds and flaked coconut.
Can be made a few hours in advance.